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Grilled Petite Tender with Crispy Rice Cakes, Quick Kimchi, Charred Baby Carrots, and Sriracha Vinaigrette
Also known as a bistro filet or shoulder tender, a petite tender rivals filet mignon in tenderness – for about half the price. Here it’s grilled and served with sweet brown rice pancakes, charred baby carrots, and an addictive kimichi made from kale and bok choy. The kimchi comes together quickly and gets more flavorful with age. Make a double batch and enjoy it with warm brown rice and a fried egg.
Quick Kimchi (recipe below)
1 petite tender (8–10 ounces), (at room temperature)
Olive oil, (as needed)
Salt and freshly ground black pepper
½ cup loosely packed fresh marjoram, (roughly chopped)
5–7 baby carrots, (trimmed, unpeeled)
1 teaspoon Sriracha powder
1 cup cooked short-grain sweet brown rice
1 tablespoon Eden Shake ((sesame and sea vegetable seasoning))
White Soy and Sriracha Vinaigrette ((recipe below))
1–2 radishes, (trimmed and sliced crosswise, for garnish)
Make quick kimchi and reserve. Preheat a grill to medium-high heat. In a shallow dish, coat steak with olive oil and season both sides with salt and pepper. Cover both sides of steak with marjoram, pressing it into the meat with your hands. Set aside to marinate.
Toss carrots in a bowl with olive oil to coat, then season them with salt, pepper, and Sriracha powder. Toss again and set aside to marinate.
To ensure even contact with the grill, remove most of the marjoram from steak before placing it on the grill. Grill for 5–6 minutes on one side.
Meanwhile, preheat a medium skillet over medium-high heat. In a bowl, combine rice with enough olive oil to coat. Season with salt, pepper, and Eden Shake, stirring to incorporate. Flip steak and add carrots to the grill.
Coat hot skillet with olive oil and add 1-tablespoon of rice mixture to the pan. Cook for 2–3 minutes on one side. Flip the rice cakes and cook for another 2–3 minutes or until crispy. Set aside and keep warm.
Rotate carrots, grilling them until they are nicely charred, about 8 minutes total. Return carrots to bowl with marinade and set aside.
After 12–15 minutes on the grill, check steak for doneness. Remove it from the grill when the meat is rare or medium-rare (depending on your preference); cover it and let rest while you make the Sriracha vinaigrette.
When ready to serve, carve steak into thin slices, on the bias and against the grain. Arrange steak slices on a platter in a pinwheel shape, set the warm rice cakes on top, then add spoonfuls of kimchi. Arrange carrots in between the piles of kimchi, drizzle vinaigrette over all, and garnish with radish slices. Serve immediately.
5–10 ounces baby kale, (rinsed, spun dry, and chopped )
1 head bok choy, (stems finely chopped, leaves chopped )
1–2 tablespoons salt (for removing liquid from greens)
1–2 tablespoons olive oil (for coating greens)
Juice of ¼ lemon
Freshly ground black pepper
Stack a colander inside a mixing bowl and place kale and bok choy in the colander. Sprinkle the greens with salt and massage them with your hands to incorporate it. (The greens will drastically decrease in volume during massaging.) Set aside to drain for 15–20 minutes.
Place the greens in the center of a clean kitchen towel. Fold up the towel around the greens, then twist and squeeze the towel to remove any additional liquid. Taste the greens; if they’re oversalted, give them a quick rinse and pat dry.
Return greens to the bowl and coat them with olive oil. Add kimchi base, lemon juice, and pepper, stirring with a spatula to incorporate.
Use right away or store in an airtight container in the refrigerator for up to 1 week.
White Soy and Sriracha Vinaigrette
1 tablespoon white soy syrup ((equal parts white soy sauce and sugar))
1 tablespoon Sriracha chile sauce
1 tablespoon finely chopped scallion greens
1–2 squeezes fresh lime juice
Freshly ground black pepper
Whisk together all the ingredients in a small bowl.
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